Lentil, Carrot, and Lemon Soup with Fresh Dill
The fiber in lentils helps to lower cholesterol and regulate blood sugar. French green lentils cook more quickly and retain a firmer texture than the more common brown ones.
Recipe information
Yield
serves 4
Ingredients
1 1/2 cups French green lentils
4 carrots, peeled and sliced 1/2 inch thick on the diagonal (1 1/2 cups)
4 garlic cloves, thinly sliced
Coarse salt and freshly ground pepper
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
1/2 cup coarsely chopped fresh dill, for garnish
Preparation
Step 1
Combine lentils with carrots, garlic, and 1 teaspoon salt in a medium saucepan. Add enough water to cover by 2 inches (about 6 cups), and bring to a boil. Reduce heat to a simmer, and cook (uncovered), stirring occasionally, until carrots are tender, 20 to 25 minutes. Stir in lemon juice and season with pepper and more salt, as desired. Add about 2 tablespoons chopped dill to each bowl just before serving.
nutrition information
Step 2
(Per Serving)
Step 3
Calories: 261
Step 4
Saturated Fat: 0g
Step 5
Unsaturated Fat: .1g
Step 6
Cholesterol: 0mg
Step 7
Carbohydrates: 49.2g
Step 8
Protein: 15.9g
Step 9
Sodium: 538mg
Step 10
Fiber: 12.6g
